Our beers

The brews you can expect to see (Updated 07/17)While we don't have a set list of beers just yet, we have a strong idea in mind what they are going to be. Why not bring you all along with us on our little journey with collaborations and our pilot program while we narrow down the final set list before we open? We hope you enjoy the journey just as much as we do!

The Flagships

We want to start off with a decent variety of brew to entertain both the experienced craft drinker and novice. While these beers will ultimately stick around and be available on hand, we will work to bring some fun seasonal flare and inspirations along the mix.

Saison de la raison: Our flagship saison brewed to the Belgian/French style featuring our own house yeast. This beauty of a farmhouse is delicate and light with a floral and fragrant nose that begs each sip another, and another. This brew will serve as one of the core players in our sour program as we all love funky and tart farmhouse ale's, not to mention a great beverage for anytime of the year.

East Side of the River: On the east side of the Willamette River in Portland, OR you'll get a taste of a popular local style. A fresh hopped oatmeal pale ale. We came up with a recipe to make home-brewers and professional alike to twist and turn their heads in confusion. After a few trials we birthed a beverage worth standing behind so strongly. An American Style oatmeal pale with a subtle, yet enticing body. A beautiful and slightly complex malt profile followed by rich nutty, breadcrust, and creamymouth-feel from the addition of golden oats. Citrus nose with a subtle topical backbone, this one is sure to make you weak at the knees.

IPA: The ever popular style that has ruled the roost of the craft market for sometime. Luckily at Harbottle, we are all huge hop-heads and love creating IPA's to satisfy our communal and first time lovers of the style. Our standard IPA will fit the profile of the west coast - brilliant and bright gold with huge characteristics of grapefruit and various citrus oils on the nose. Our IPA is balanced, so don't expect to have your palate destroyed. Swinging in at a mellow 6.3%, this beer is great for good occasions and hearty meals.

Lonestar:You may not want to go over this beers helmet. A German style schwarzbier is a little less popular than its golden lager counterpart, but just as tasty. We wanted to craft a delightful lager but with a little extra something to it. Don't let the color fool you though, in these harsh Tucson heats it will still quench any lighter thirst. This brew will also be a core player in our sour program to birth some wicked darker sours intended for blending and getting funkified.

Seasonal Beers

Watermelon / Hibiscus Kolsch, 4.5% abv, 18 IBU, FG 1.008, SRM 17: Like Taking a bite of fresh, ripe watermelon. So many watermelon beers just fall flat on their faces. We pushed the limits of sanity adding ass-loads of juicy watermelon to slap you in the face! Then to make it all pop, we gave it a healthy dose of lemony tart hibiscus flowers that makes this drinking experience seem like you just chomped down on a big hunk of sweet summertime goodness.

The Czar's Breakfast, 10%abv, 76 IBU, OG:110 - FG: 1.026, SRM: 50+ :Take 45lbs of grain, a mixture of roasty delight and English love, blend it in a mash with organic raw cocoa powder, and you got one hell of a beautiful mess. Weird right? Hold on tight. We took Rhinoceros horn and ground it with an Ancient Andean root and bones of an old Mayan King to create a cocoa-mega-synthesis-maca-acid-root-from-hell-powder unlike anything ever seen in beer. Is that BS? Yes it was: but for how epic the description of the ingredients in the following passage were, it partially describes the effort into the coffee and cocoa nibs used for this brew. infused with Coffee during flame out, and cold infused during conditioning gives this Russian Imperial Stout a uniqueness of its own. Additional cocoa nibs (organic, raw) were added to give a more complex,earthy, and overall kick-ass flavor. It wasn't a clone, but something to anyone who has had it a true and definite experience in the realm of sensory matters.

Brett Savage, 7% abv, 14 IBU, FG 1.001, SRM 7: What started out as a fun experiment with a fellow brewery, turned in to what will likely be one of our flagship sours. A Belgian Pale Ale that spent 7 months being savagely ripped apart by brettanomyces bruxellensis . We could have stopped there, (and we almost did because it was delicious) but we had to keep going. So into the barrel it went along with a healthy pitch of lactobacillus, pediococcus, and a little brettanomyces claussenii just because...well, why the hell not!? After another seven months of waiting, what we got back was mind-blowingly awesome. Huge bretty pineapple and farmhouse funk gives way to assertive sourness. The oak character is upfront but enough out of the way that rich tropical fruit flavors can prevail. The finish has a noticeable acidity that fades into mild sweetness on the tip of the tongue. This truly is a work of art.

The Oude Doude - Flanders Red: Yeah, that's not quite easy to brew. However, we are accomplishing this feat as you read this right now! Aging away in our baby barrel, getting sour by the hour

When it comes to the art of crafting beer, there are only a few things that limit us when it comes to creativity. Inspiration hides itself in every nook and cranny in the never ending story we call life. However, it is at times we find our self's caught amidst the struggle too often seeking a fine beverage to aide the horrid ass-hattery of the day. These beers are serious; seriously in depth and meant to make your head spin. Along with some sour beers, our mixed fermentation series will be an active project alongside everything else in the brew house.

The Nothing - The darkest of our creations is blended with a Flanders red. The later the years, the greater the additions; always to separated into stainless or oak fouders and finished with coffee/espresso given the season/variety. The details of this beer will be kept a mystery until some mock trials have been commenced.

Arcadia Wallonia - A solera style Saison that will all have a large abundance of lactobacillus and several Brettanomyces strains present. This solera style saison will be blended with various other saison's that will be aged in different vessels combined to form a truly unique experience,